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Crispy Apple Tart

Crispy Apple Tart

It’s thin and crispy and not too sweet. You’ll need a 12-inch round pan with a rim (the rim is to keep the edges from burning). A pizza pan with holes works too. For the glaze I use St. Dalfour thick apricot jam.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Makes: 8 servings

Ingredients:

1 1/2 cups all-purpose flour

1 Tablespoon sugar

1/4 teaspoon salt

1/3 cup vegetable oil (I use avocado oil)

1/3 cup milk (reduced fat or whole milk)

3 or 4 large granny smith apples (1 1/2 - 2 pounds) I prefer 4 apples

1/4 cup sugar

Glaze: 3 Tablespoons apricot preserves, warmed

Instructions:

Preheat oven to 400° F and grease a 12-inch round rimmed pan.

For crust, combine flour, sugar & salt in a bowl.

Add oil & milk all at once, stirring with a fork. Form into a ball by hand – dough will be soft & moist.

Roll between two sheets of floured wax paper to a rough 12-inch circle.

Transfer to pan. Press dough towards the rim with your palm to fill pan, making a small raised edge inside the rim. Patch with overhanging pieces. Refrigerate while you prep the apples..

Peel & cut apples in half. Core and slice them 1/8-inch thick. I cut off the uneven ends and then get about 10 slices per half apple. Cover dough with closely overlapping apples.

That may be a little small for this recipe. If I were using a 10-inch pan I would still roll the dough to a 12-inch circle, fit it into the pan and cut off the extra dough, and I would use medium size apples.